It is simpler than it may seem to make a vegan béchamel sauce without using milk or butter, therefore 100% vegan: just a few simple adjustments will enable vegans and sufferers of lactose intolerance to enjoy the taste of a delicious béchamel sauce, and even use it to enhance their own vegan recipes.
To make a vegan béchamel sauce without milk or butter it is necessary to replace the butter and full cream milk: extra virgin olive oil can be used instead of butter and full cream cow’s milk can be replaced by soy milk or a good vegetable stock.
A Note About Soy Milk
If you choose to use soy milk, pay particular attention to what kind you buy: there are various types of vegetable milk on sale in supermarkets and soy milk is often sold as a sweet beverage. If you look carefully you will also find unsweetened soy milk, and this is what you need if you do not wish to make a sweet sauce. Soy milk coagulates more than full fat milk: for a more liquid béchamel sauce, you should add a little extra soy milk at the end.
Using Stock For Vegan Bechamel Sauce
If, on the other hand, you decide to use vegetable stock, do not use poor quality stock cubes, which would make your sauce sub-standard and dull: it is preferable to prepare your own vegetable stock from scratch.
You could even make vegetable stock from kitchen scraps. Here is how:
How To Make A Vegan Bechamel Sauce: The Recipe
Are you ready? Here are a few cooking tips you need to know to make a good vegan béchamel sauce without milk or butter
Amounts: for each litre of unsweetened soy milk (or vegetable stock), use three kitchen spoonfuls of extra virgin olive oil, 100 grams of flour, salt and a pinch of nutmeg.
Keep a sieve on hand: it is useful for sifting the flour evenly into the oil. Heat the stock or milk in a saucepan apart without letting it come to the boil.
Heat the oil for a few minutes in another saucepan, lower the heat and sieve the flour into the pan. Mix until it forms a sort of smooth “ball”.
Remove the pan from the heat and add the soy milk or stock, a little at a time, mixing constantly until the “ball” becomes softer. Repeat the operation described above until you have used up all of the milk and the “ball” has turned into a liquid.
At this point, put the saucepan back on the heat and continue to mix until the vegan béchamel sauce becomes as thick as cream.
Season with salt and a pinch of nutmeg.
Now that you have prepared your vegan béchamel without milk or butter all you have to do is use it to make your favourite dishes.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.